REPORT OF PRACTICE OF VEGETABLE, FRUIT PROCESSING AND BEVERAGE PRODUCTION

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY OF HIGH QUALITY TRAINING REPORT: PRACTICE OF VEGETABLE, FRUIT PROCESSING AND BEVERAGE PRODUCTION Lecturer in charge: M.Eng Dang Thi Ngoc Dung Class: 17116CLA Student: Ho Chi Minh city, April 2021 CONTENT CONTENT OF TABLE CONTENT OF FIGURE LESSON CANNED LONGAN JUICE PROCESSING TECHNOLOGY Overview Sugar canned foods are processed from fruit (whole or sliced), through processing stages (peeling, removing seeds, blanching, soaking in necessary chemical solutions, rinsing with clean water ), canning, filling with sugar juice, then air-treated (thermally or mechanically) and capped, pasteurized, cooled Due to the fast processing, the raw materials not undergo much heat treatment, so the product retains many of the original natural properties of the ingredients in terms of color, flavor, status and nutrition There are many sugar canned products on the market such as apricots, pineapples, longan, lychee • • Classification of sugar canned products: Based on the sugar content, people are classified into: − Sugar canned food with extremely diluted sugar content: the solid content of sugar water from 10 − − - 14% Sugar canned food with diluted sugar content: the solid content of sugar water from 14 – 18% Sugar canned food with condensed sugar content: the solid content of sugar water from 18 – 22% − Sugar canned food with extremely condensed sugar content: the solid content of sugar water above 22% • Based on the raw materials, we can distinguish types of products: − Made from one raw material Fruits have different type of shape, such as leaving whole, sliced, sliced, Products from one fruit are usually high-grade products, using a high-sugar soaking − solution Processed from a variety of ingredients Usually in the form of a cube Also known as a cocktail, fruit salad or compote, the pickling has a lower sugar content If the product consists of a mixture of multiple fruits, the product name will be “mixed sugar juices” Among the juice cans, juices are the most popular because of their properties substance similar to the fruit ingredient, especially in terms of color and flavor Popular is water pineapple sugar, sugared lychee, sugar water longan, mango sugar juice, sugar plum, pear sugar juice, jackfruit sugar water The popular mixed sugar juice is lychee with pineapple, rambutan and pineapple (N.V., at el., 2008) Criteria for evaluating canned juice products In order to assess the sensory quality of sugar-juice products, criteria were identified the quality is mainly the color, taste, appearance, structure of the product and the clarity of the sugar Of those indicators, the flavor factor had the highest importance factor In addition to the sensory criteria, also identifies physicochemical criteria (dryness, acid content, net weight, fruit weight, feet degree no, heavy metal content ) and microbiological criteria • In a box: the size, shape and color of the fruit pieces should be relatively similar evenly The • product must be the natural color of the fruit used Status: firm, crunchy, porous, not smooth, the residual beneficial weight should not exceed 7% • • • by weight Taste: normal taste, no strange taste; has a characteristic taste of the fruit in use Syrup solution in the box: clear, free of impurities Box filling: the minimum fill level calculated by the amount of product contained in the box • must be 90% The volume of distilled water is filled in sealed containers at 20oC Materials, tools, equipment and research methods 2.1 Materials Fruit is the main raw material for the production of sugar-soaked canned fruit Fruits need to reach technical maturity, have a high hardness and crunch Acidity is also a criterion for selecting raw materials in the production process, in order to create sweetness and natural harmony for the product The fruits commonly used for sugar-soaked products can be lean fruits such as mango, pear, apple, pineapple… are nuts such as peaches, apricots, plums, crocodiles, clusters of intestines…; Less berries and citrus fruits are also used to create sugar-soaked fruit products In addition, people also use small fresh grapes or use dried grapes to reduce the water content, increase the toughness of the product 2.1.1 Longan Longan (Dimocarpus longan Lour.) Is a subtropical fruit tree native to South East Asia This species is a member of the Portuguese family, a family that includes other fruit trees such as litchi (Litchi chinensis Sonn.), Rambutan (Nephelium lappaceum L.), guarana (Paullinia cupana Kunth), and Spanish lime (Melicoccus bijugatus Jacq.), Ackee (Blighia sapida KD Koenig), or pulasan (Nephelium mutabile Blume) (V.T Pham, 2015) Figure Longan • Characteristics of raw materials: Longan fruit (Dimocarpus longan Lour.) quite small (approximately 1.5–2 cm in diameter), conical, heart-shaped or spherical and light brown in color It has a thin, skinless, and shiny film around the thick, succulent white flesh with a relatively large dark brown seed Maturity can be determined based on fruit weight, skin color, meat sugar concentration, meat acidity, sugar: acid ratio, flavor or number of days since fruit Longan fruit showed little change in dissolved solids concentration (SSC) or acidity (TA) after harvest (Yueming Jiang, at el., 2002) • Classify: Longan is a precious fruit with many varieties and growing areas, throughout from the North to the South, but concentrated in the Northern Delta and especially in the South • Longan fruit pulp, thick skin, thick and dry pulp Typical varieties are Pho Hien longan and the area around Hung Yen town, harvested in September The leaves are dark green, have little shade or no shade, on average - 10 leaflets, thick leaf blades, rippled, curled leaf edge, fruit weight from 8.5 to 11.5 grams / fruit, fruit has a slightly flat shape, brown yellow skin, - mm thick pulp, the ratio of pulp / fruit reaches 58% Sweetness and aroma are behind the longan and the alum sugar longan Longan is mainly used for drying to make longan for export The elite lines • are: TQ29, VT22, PHT99-1-3, YB29 Alum sugar longan has been grown for a long time in the bottom river area (old Ha Tay) The color of the pods and pods are similar to those of a longan, but the fruit is round and smaller Fruit ripens 20-25 days later than longan Average weight of fruit is - 12 grams / fruit, the peel is light brown and thick The pulp is relatively thick, on the face there are small tumors such as rock sugar, the juice has a slightly cloudy color, and has a sharp sweet taste The rate of pulp / • fruit reaches 60% Longan has larger fruit than other varieties The average weight of the fruit is 11-12 grams, about 14 - 15 grams / fruit large The fruit on the longan cluster has uniform sizes Characteristics of the longan fruit is that the segments overlap at the top of the fruit, forming wrinkles on the outer surface of the longan Small longan seeds are dark brown in color, the grip between the pulp and seeds as well as between the pulp and skin is relatively weak The ratio of pulp / fruit reaches an average of 62 - 63% The ripe fruit is crispy and sweet • Late longan (HTM) is the late ripe longan variety grown in old Ha Tay province, selected by the Institute of Vegetable and Fruit Research and recognized as a technically advanced variety in • 2005 and marked as (HTM-1) Longan and similar breeds, large fruit, large seeds, watery pulp, sweet and fragrant At present, Southern longan growers can produce fruit and vegetables all year round Golden rice canoe is a breed with many prospects, good growth ability Trees 15 - 20 years old have an average yield of 100 - 140 kg / tree / year The fruit on the bunch is evenly large, the pods when ripe are yellow cowhide, the average weight of the fruit is 15 - 16 grams / fruit, the pulp is yellowish white, the • pulp is from 5.5 to 6.2 mm thick Lean, chewy, crunchy, sweet and fragrant, used to eat fresh Cow leather longan pepper like Hue pepper, gourd pepper, sugar pepper are popular varieties of longan due to many advantages such as fast grown plants, high productivity, and easy handling off-season flowers, years can give crops of fruit Trees - 10 years old have an average yield of 120 - 180 kg of fruit / tree / year Ripe fruit has cow skin color, average fruit weight is - 12 grams / fruit, longan is milky white, - mm thick, slightly chewy, less water, • medium sweet, less fragrant Inert longan, water longan, thin pulp, sweet or light taste depending on the variety This type has no economic value, is rarely grown The longan fruit quickly deteriorates if the proper handling technique is not applied The main factors that reduce the shelf life and marketability of longan fruit are microbial rot and browning of the longan fruit Store at low temperatures at – 5°C is used to reduce rotting and limit browning of the outer shell Furthermore, the fruit spoils quickly when taken out of the cold storage In cold storage conditions, longan has a shelf life of about 30 days Sterilization with sulfur dioxide is the most effective post-harvest treatment to control browning in longan and is widely used in commercial storage today However, more and more consumers are opposed to using this chemical Fumigation is becoming increasingly important with the expanding export market Irradiation and heat treatment for disinfection on longan are considered alternatives to pesticide treatment (Yueming Jiang, at el., 2002) People often use luscious longan and alum-sugar longan to prepare sugar-sweetened canned foods (because the water-based longan has a sweeter taste, but the soft and thin pulp is easy to break when processing), and the diameter of the fruit should be above 21mm However, because the experimental conditions depend on the season of the longan, the experimental team decided to choose the source of raw material, the cow skin pepper 2.1.2 Sugar syrup Water: Water needs to meet the water standards used for beverage products Used to cook syrup solution Saccharose: It is used to cook pouring liquid Many different types of saccharose can be used depending on technology requirements or product cost Commonly used to cook a liquid is refined sugar (Refined extra RE or Refined sugar RS) or rock sugar The requirement is that the sugar used must make a solution that is colorless or light yellow in color, does not have a strange odor, affecting the natural taste of the product The sugar solution introduced into the product has no preservative effect but is intended only to improve the flavor and feces that increase the nutritional value of the product (Continued N V., et al., 2008) Sugar syrup is one of the most important ingredients of soft drinks It regulates and harmonizes the sour taste and aroma of drinking water Saccharose is often used during fruit juice processing Saccharose is a disaccharide with molecular formula C 12H22O11 in the form of colorless, odorless transparent crystals that dissolves easily in water, has a sweet taste, and has no strange taste Because of these properties and because it is so popular, Saccharose is more commonly used than other sugars Saccharose used is usually RE sugar or rock sugar with the following standards: • • • Humidity: < 0.25% Sulfate ash: < 0.14% Sugar content: > 99% The requirement of the sugar of producing canned juice is to make a solution that is colorless or light yellow in color, does not have a strange taste, affecting the natural taste of the product 2.1.3 Metal can Materials after going through the processing stages will be put into metal packaging Products after sterilization, can be stored for a long time under normal conditions Features of metal packaging: Hard, light, good heat transfer, good tensile strength, light insulation, but has poor chemical resistance, easy to corrode, metal can contaminate food Suitable for the sterilization process in product packaging The metal box is made of a thin sheet of steel, tinned and coated with organic material to prevent food from directly contacting the metal Metal box weighing 55 grams Packaging before use needs to be quality again and cleaned of stains, microorganisms in the packaging and then quickly transferred to the place where the product is poured Dust-prone packaging during transportation and storage is washed out by soaking in a water bath and then rinsed with hot water jets or steam spray You can use dilute alkaline solution or soda to remove impurities, sand, mineral oil still stuck in the box during processing and transportation It is then dried To ensure the safety of the quality and the safety of the product, it must be packed in a sealed box, stored in a dry and cool place The opening can be designed so that consumers can easily open the box without any additional tools Products contained in metal packaging also not require too strict mechanics in the transport process, compact (Nguyen Tien Luc, 2016) 2.2 Tools and equipments • • • • • • Eyelid transplant device Basket, brass Tin box Sterilized system Electric stove Electric scale 2.3 Research Methods 2.3.1 Purpose Learn the technology of producing sugar-based canned food Investigate the effects of the ratio of water and water on the quality and feel of the product 2.3.2 Method of implementation 2.3.2.1 Canned longan juice processing technology 2.3.2.2 Process description • Step 1: Classifying and sorting: Select ingredients with just enough ripeness, nice color, • no spoilage and pests Step 2: Peeling and removing seeds Purpose: Preliminary processing of raw materials, removing seeds How to it: after washing it, peel it, use a spoon to get the seeds, but not lose the existing structure of the material • Step 3: Washing Purpose: To eliminate mechanical impurities such as soil, sand, dust and reduce microorganisms in the shell of raw materials Washing also aims to remove some of the harmful chemicals used by agricultural techniques such as pesticides Method: Soak in the tap water - times to remove dirt or pesticides on the material • Step 4: Soaking in CaCl2 Purpose: To increase the sensory value and quality of the product Method: After pre-processing, soak the labels in 1% CaCl2 for 20 minutes, then rinse with clean water and prepare for the next process • Step 5: Putting in can and pouring syrup Purpose: Perfecting products 10 Figure Canned longan juice processing technology ... made from the meat of the fruit Fruit is pureed into powder or ground and cooked with sugar and pectin to make it soft and viscous People often use fruits with a thickness and succulent meat... impurities, soil and sand sticking on fruit peel, part of microorganisms and chemicals on the surface of fruit peel - Changes: Fruits after washing dirt and reducing the amount of microorganisms... The color of the pods and pods are similar to those of a longan, but the fruit is round and smaller Fruit ripens 20-25 days later than longan Average weight of fruit is - 12 grams / fruit, the